Dinner Menu
Friday, January 6th, 2017
To Start
12.
Dad’s Apple Salad
maple, peanuts, hazelnuts, currants and sage
Becket Duck Egg
veal and bonito fried rice
Seared Lamb Loin
whipped feta, pimenton, red peppers, chickpeas
Brined Carrot Top Caesar
greens from Woven Roots, fresh croutons, Parmesan
Hosta Hill Krimson Kraut and Beet Borscht
horseradish and sour cream
Camembert and Creamed Spinach Fritters
cranberry –port chutney, walnuts
Roasted Beets and Pomegranate
couscous, pistachio-chevre and orange vinaigrette
Pheasant Croquettes
parsnip puree, mustard, shaved pear, chives
Kale, Tomato, and Bone Marrow Stew
fried garlic oil and toast
Semolina toasts (3.) Greens with vin (8.)
Next
18.
Semolina Dumplings with chicken and kale pesto, walnuts and pecorino
Penne, roasted tomato, Lee Farms ricotta, Parmesan
Confit of Long Island Duck Leg
spinach, Yukon potato, Vidalia and mustard
To Continue
26.
Galantine of Vermont Chicken
white beans, artichoke, quinoa and lemon
Roasted East Coast Skate
tomato piccata, polenta and green olives
Sweet
10.
Frozen Mango Lassi
coconut, strawberry, lime, thai basil and more mango
Sour Cream Panna Cotta
ginger, spiced grapes and hazelnut crumble
Caramel Poached Pears and Spice Cake
rum raisins, ginger, graham and vanilla ice cream